3 c. heavy cream
6 egg yolks
1/3 c. sugar
1 tsp. vanilla
1/3 c. packed light brown sugar

Heat cream in heavy saucepan just until bubbles form around edge of pan. In top of double boiler, with electric mixer, beat yolks with sugar until thick and light yellow. Gradually stir in cream. Place over hot, not boiling water, cook, stirring constantly until mixture coats a metal spoon, about 15 minutes.

Add vanilla. Strain custard into 1 quart shallow baking dish. Refrigerate 8 hours or overnight. Just before serving, carefully sift brown sugar evenly over surface. Set dish in baking pan and surround with ice. Run under broiler just until sugar melts slightly and caramelizes (forms a crust).